When my husband and I first got married I didn’t know how to cook.  I was still in college and had not lived on my own long enough to learn how to cook anything but the basics.  My new best friend was Betty Crocker.  I taught myself to cook using that one cookbook that we got as a wedding gift.  What does this have to do with June’s Soup of the Month, Lentil Vegetable Soup?

One day my husband asked me to try my hand at Lentil Soup.  He said that his Father frequently made it and he was missing home.  Out came Betty Crocker and I carefully followed her recipe.  I was so proud of that first pot of Lentil Soup.  It was thick and creamy and had a lovely flavor.  So when I sat a bowl in front of my husband he kindly asked me what kind of soup it was.  What???  Why Lentil of course.  Turns out his father’s idea of Lentil Soup was a pot of Vegetable Soup with a handful of Lentils thrown in.

So today my Lentil Vegetable Soup is a combination of the 2 types.  It’s not just creamy lentils but a combination of lentils with hearty vegetables and kale.  For those of you who haven’t tried lentils it is known as a pulse, a type of legume.  This small oval shaped legume that is loaded with nutrients.  Lentils are a good source of protein, soluble fiber, iron, thiamin and folate.  They come in a variety of colors including green, brown, red and even black.

Lentils are harvested later in the season and dried, but what vegetables are ready in June?  We are starting to see an increase in produce this month.  Depending on where you live, some of these can be found locally while others might not be available quite yet.

Produce in Season for June:

• Avocados
• Blueberries
• Cherries
• Strawberries
• Apricots
• Peas
• Kale and other greens
• Cucumber
• Summer squash
• Beets
• Radishes

So pick up a package of lentils of your color choice, add in some vegetables and get ready for a delicious pot of soup.

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Lentil Vegetable Soup

Ingredients

• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, chopped
• 1/2 cup mushrooms, sliced
• 3 large carrots, sliced
• 4 cups vegetable or chicken broth
• 1/2 cup dried lentils
• 1 cup kale, chopped
• 1 small zucchini, sliced
• 1 tbsp parsley, dried (3 tbsp fresh)
• 1/2 tsp thyme, dried (11/2 tsp fresh)
• 1/8 tsp pepper
• 1/2 cup brown rice, fully cooked

Instructions

1. Saute onion in olive oil for 1-2 minutes.  Add garlic and continue to saute for another minute.
   

2. Add the celery, mushrooms and carrots and saute another couple of minutes.
   

3. Mix in the broth and lentils to the pot.  Bring to a boil then turn down heat and simmer for about 20 minutes. 
   

4. Stir in the kale, zucchini, brown rice (See Note) and spices.  Simmer an additional 10 minutes.  Check the lentils to make sure they are tender.
   

5. Note:  I added the brown rice fully cooked to minimize the cooking time of the soup.  However, you could add 1/3 cup brown rice with the lentils and add 1 additional cup of broth.  Your soup might need to simmer an extra 5-10 minutes.
   

I learned something that day many, many years ago.  Always ask your husband to clarify in advance what he’s asking for when he suggests a meal idea because his ideas are often different than mine.  And be prepared to make changes to foods that you are preparing.  He willingly ate my soup that day, but I never again made the creamy version of lentil soup.  Instead I always opt for a chunky vegetable version that does not have a mushy texture.

Soup is such a versatile meal option all year long.  This pot of soup will fill you up.  You can serve it with crusty whole grain bread and a nice tossed salad.  Don’t be afraid to make soup during the warmer months of summer.  Embrace your garden and the produce you grow.  Soup can be a wonderful way to showcase that produce.